Have some fun with raspberry cheesecake flavours and create these mouth-watering scrolls. Topped with sweet, sticky icing, they’ll be gone in a flash.
Makes99
Cook time35 mins35 minutes
Prep time20 mins20 minutes, + cooling, 5 mins standing & 1 1/4 hours rising time
+ cooling, 5 mins standing & 1 1/4 hours rising time
Ingredients
3/4 cup (185ml) skim milk, warmed
2 tsp (7g/1 sachet) dried yeast
1/4 cup (55g) caster sugar
1 Coles Australian Free Range Egg
60g butter, melted
3 cups (450g) plain flour
1/2 tsp salt
1 tsp vanilla bean paste
250g cream cheese, softened
1 1/2 tbs caster sugar, extra
1/2 cup (160g) raspberry jam
200g raspberries
50g butter, extra, softened
1 1/2 cups (240g) icing sugar mixture
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Method
Step 1
Combine the milk, yeast and 1 tsp sugar in a small jug. Set aside for 5 mins or until frothy. Add the egg and butter and whisk to combine. Place the flour, salt and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture and stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a lightly greased bowl and loosely cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 2
Preheat oven to 200°C. Grease a 20cm square cake pan and line the base and sides with baking paper. Use an electric mixer to beat the vanilla, half the cream cheese and 1 tbs extra sugar in a bowl until smooth. Turn the dough onto a lightly floured work surface. Roll out to a 40cm x 50cm rectangle. Spread cream cheese mixture evenly over the dough. Spread with jam. Sprinkle with half the raspberries. Starting from 1 short end, roll up the dough to enclose the filling. Use a small serrated knife to cut into 9 portions. Place, cut-side up, in prepared pan. Set aside for 15 mins to rise.
Step 3
Bake for 10 mins. Reduce oven to 180°C. Bake for 20-25 mins or until scrolls are golden brown and cooked through. Transfer to a wire rack to cool.
Step 4
Meanwhile, place remaining extra sugar, half the remaining raspberries and 2 tsp water in a small saucepan. Cook, stirring, for 5 mins or until raspberries collapse and mixture thickens. Strain the raspberry mixture through a fine sieve into a heatproof bowl and discard the solids. Use an electric mixer to beat the remaining cream cheese and extra butter in a medium bowl until pale and creamy. Add the icing sugar and beat until smooth. Add the raspberry mixture and gently fold to combine.
Step 5
Spread the icing over the scrolls and sprinkle with remaining raspberries to serve.
Prep time20 mins20 minutes, + cooling, 5 mins standing & 1 1/4 hours rising time
+ cooling, 5 mins standing & 1 1/4 hours rising time
Ingredients
3/4 cup (185ml) skim milk, warmed
2 tsp (7g/1 sachet) dried yeast
1/4 cup (55g) caster sugar
1 Coles Australian Free Range Egg
60g butter, melted
3 cups (450g) plain flour
1/2 tsp salt
1 tsp vanilla bean paste
250g cream cheese, softened
1 1/2 tbs caster sugar, extra
1/2 cup (160g) raspberry jam
200g raspberries
50g butter, extra, softened
1 1/2 cups (240g) icing sugar mixture
Description
Have some fun with raspberry cheesecake flavours and create these mouth-watering scrolls. Topped with sweet, sticky icing, they’ll be gone in a flash.
Method
Step 1
Combine the milk, yeast and 1 tsp sugar in a small jug. Set aside for 5 mins or until frothy. Add the egg and butter and whisk to combine. Place the flour, salt and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture and stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a lightly greased bowl and loosely cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 2
Preheat oven to 200°C. Grease a 20cm square cake pan and line the base and sides with baking paper. Use an electric mixer to beat the vanilla, half the cream cheese and 1 tbs extra sugar in a bowl until smooth. Turn the dough onto a lightly floured work surface. Roll out to a 40cm x 50cm rectangle. Spread cream cheese mixture evenly over the dough. Spread with jam. Sprinkle with half the raspberries. Starting from 1 short end, roll up the dough to enclose the filling. Use a small serrated knife to cut into 9 portions. Place, cut-side up, in prepared pan. Set aside for 15 mins to rise.
Step 3
Bake for 10 mins. Reduce oven to 180°C. Bake for 20-25 mins or until scrolls are golden brown and cooked through. Transfer to a wire rack to cool.
Step 4
Meanwhile, place remaining extra sugar, half the remaining raspberries and 2 tsp water in a small saucepan. Cook, stirring, for 5 mins or until raspberries collapse and mixture thickens. Strain the raspberry mixture through a fine sieve into a heatproof bowl and discard the solids. Use an electric mixer to beat the remaining cream cheese and extra butter in a medium bowl until pale and creamy. Add the icing sugar and beat until smooth. Add the raspberry mixture and gently fold to combine.
Step 5
Spread the icing over the scrolls and sprinkle with remaining raspberries to serve.
